Lemon-y Chicken with Arugula Salad!!!

This week, I decided to put the cookbook my mom sent to me for good use. After perusing the book for a good 10 minutes, I decided to cook Lemon Chicken and Arugula salad with a twist: instead of using drumsticks (like the recipe says), I used chicken wings!!!!

Ingredients:

Left to right: Canellini Beans, pesto, chicken wings, arugula salad, lemon, and olive oil

1) Place the chicken in a big huge mixing bowl. Add salt and pepper to the chicken and toss it around to make sure the spices are evenly dispersed amongst the chicken.

2) Once that's done, you'll want to place them in a skillet. Drizzle some olive oil into the skillet and place it on a medium-hot heat setting. Let the chickens sizzle in the skillet until they're thoroughly cooked!

* what a nice brown color.

3) Meanwhile, slice the lemon into thin pieces. Why? Because it's aesthetically pleasing to the eye.

4) Meanwhile, place the arugula and beans in a mixing bowl. Season it with salt and pepper (like everything else) and mix it around!

5) Then, add pesto to taste and toss it around...or shake it like a polaroid picture. Whatever floats your boat. Remember to use your dextrous wrists. The salad is now done! Easy, delicious...and it looks like it took a lot of effort when really, it took 5 minutes!

6) Now, place the beautiful lemons into the wok with the chicken oil. Let it brown on each side for about 1-2 minutes. This'll give the sauce a nice lemony taste. Plus, who doesn't like brown lemons?

* This looks like a dandellion flower!!!

7) Now, add this entire concoction onto the freshly cooked chickens. The liquid should poor down the chicken, much like lava flowing down a volcano. You'll know you've completed the dish when it looks like an executive chef prepared the food!

* pretty pro, right?!

Yummy. I love wings. And it's healthy...ish, I think. Most importantly, it's succulent and delicious.